Starters

Frites Topped with Truffle Oil and served with Garlic Aioli 10. Crispy Brussels Sprouts Served with Pancetta, topped with Balsamic Reduction 11. Alsatian Tarte Flambe Baked Puff Pastry topped with Fromage Blanc, Bacon, Honey Drizzle, Roasted Leeks, and Arugula Tossed in Cherry Vinaigrette 16. Goat Cheese Croquettes Panko Crusted Goat Cheese Croquettes topped with Toasted Pecans, Paprika and Honey Drizzle 14. Italian Meatballs and Polenta Red Tavern Signature Meatballs prepared with Ground Pork Sausage, Filet Mignon and New York served over Creamy Polenta, topped with House Made Tomato Sauce and Parmesan 16. Charcuterie Platter Prosciutto, Spanish Chorizo and Soppressata Salami served with Cornichons, Olives, Smoked Almonds, and Rosemary Crackers 18. Grilled Octopus Served with Crumbled Spanish Chorizo, Yukon Gold Potatoes sauteed with Olive Oil, Garlic, Paprika, Castlevetrano Olives and Capers with a Citrus Aioli 18. Pork Shoulder Mac and Cheese Elbow Pasta tossed with Gruyere Cheese, Smoked Cheddar, and Thyme, topped with BBQ Pork Shoulder, Lemon Zest and Herbed Bread Crumbs 17. Beets and Burrata Burrata (Stracciatella Cheese wrapped with Fresh Mozzarella) served with Roasted Gold and Red Beets with Arugula tossed in a Sherry Vinaigrette, topped with Roasted Pistachios 16. (V)

Soup and Salad

Seasonal House Salad Mixed Greens tossed with a Blood Orange Vinaigrette, topped with Pepitas, Avocado, Caramelized Onion, and Goat Cheese. 12. (GF)(V) Tavern Caesar Salad Little Gem Lettuce, Sourdough Croutons, House Made Caesar Dressing, Parmesan Cheese 12. Soup of the Day (Please ask your server)

Entrees

Red Tavern Burger Prepared with House Ground Beef of Filet Mignon and Ribeye, served over Brioche, topped with Gorgonzola Cheese, Little Gem Lettuce, and Bacon Onion Jam with Truffle Frites or Mesclun Salad 22. House Made Gnocchi House Made Butternut Gnocchi served with Kale and Roasted Squash in a Garlic, Brown Butter White Wine Sauce, topped with Nutmeg (V) (add sausage $6) 24. Chicken Coq au Vin Braised Chicken Thighs served with Mushrooms, Pearl Onions, Baby Carrots and Crispy Pancetta in a Burgundy Red Wine Sauce over Creme Fraiche Mashed Potatoes 27. Duck Confit Ravioli

House Made Raviolis stuffed with Herbed Ricotta and Duck Leg Confit served in a Light Cream Sauce 28.

Grilled Petite Filet Mignon Grilled Seven Ounce Allen Brother’s Filet Mignon Served with Roasted Asparagus over Crème Fraiche Mashed Potatoes topped with Bone Marrow Compound Butter and Red Wine Bordelaise 48. Grilled 14 ounce New York Au Poivre Grilled 14 ounce CAB New York served with Green Beans over Au Gratin Potatoes topped with a Brandy and Peppercorn Cream Sauce 44. Pan Seared Halibut

Served with Carrot Nage and Roasted Cauliflower topped with Blood Orange Beurre Blanc 36.

Grilled Meatloaf A mixture of Ground Filet Mignon and Pork Sausage, baked and finished on the grill, served with Green Beans over Crème Fraiche Mashed Potatoes, topped with an Apple & Pear Chutney and Bacon Crisps 26. Mushroom Pasta Assorted Mushrooms, Garlic, Shallots, and Lemon Zest tossed with Fettuccine Pasta in a Light Cream Sauce topped with Pecorino Romano 24. Prince Edward Island Mussels Prince Edward Island Mussels Served over Creamy Polenta in a Garlic, Butter, Red Pepper, and White Wine Sauce topped with Spanish Chorizo. 26 G – gluten free, V- vegetarian

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